Chicken Vesuvio

Ingredients

Chicken pieces (bone-in, skin-on recommended)

4 (about 3-4 pounds)

Olive oil

3 tablespoons

Garlic cloves, minced

4

White wine

1 cup

Oregano, dried

1 teaspoon

Salt

to taste

Black pepper

to taste

Potatoes, cut into wedges

4 medium

Green peas, frozen or fresh

1 cup

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes.
3. Stir in the minced garlic and oregano, cooking for an additional minute until fragrant.
4. Pour in the white wine, bringing the mixture to a boil. Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
5. Add the potato wedges to the skillet, stirring to combine. Transfer the skillet to the preheated oven and bake for 30 minutes.
6. After 30 minutes, remove the skillet from the oven and stir in the green peas. Return to the oven and bake for another 10 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the potatoes are tender.
7. Serve the Chicken Vesuvio hot, spooning the pan sauce over the chicken and vegetables for added flavor.